CN114811683A - Cooking device and control method thereof - Google Patents

Abstract

The invention discloses a cooking device, which comprises a range hood and a kitchen range positioned below the range hood, wherein the range hood comprises a range hood body and a temperature sensor arranged on the range hood body, and the cooking device is characterized in that: the range hood body is further provided with: the positions and the number of the sound sensors correspond to those of the kitchen range; the main control module can judge whether the cooking action of putting food into the pot exists according to the sound detected by the sound sensor. Compared with the prior art, the invention has the advantages that: through sound sensor and temperature sensor combination, realize accurate temperature measurement and suggestion, combine sound sensor's detection function, the supplementary user selects to fry first or fry again.

Description

Cooking device and control method thereof

Technical Field

The invention relates to a kitchen motor, in particular to a cooking device and a control method of the cooking device.

Background

The range hood is used as an essential kitchen appliance for each family, the range hood is used for sucking oil smoke from an air inlet through the impeller rotating at a high speed in the volute, filtering the oil smoke by using the impeller and discharging the filtered oil smoke from the air outlet, the purification work of kitchen air is completed, the reasonable air inlet is favorable for improving the oil smoke absorption effect, the escape of the oil smoke is reduced, and the air quality of the kitchen is improved.

Generally, young operators are difficult to control the oil temperature, common household infrared temperature measurement is mainly used for starting a cooker to detect or automatically shift gears, a low-cost monochromatic infrared sensor similar to a thermopile is mostly used for measuring the temperature, the average temperature in a visual field is measured, the prompt for cooking the oil temperature cannot be given, and the difficulty of cooking is increased.

Disclosure of Invention

The first technical problem to be solved by the present invention is to provide a cooking device, which can precisely measure and prompt temperature, and assist an operator to control the temperature of oil for frying, so as to assist in cooking.

The technical scheme adopted by the invention for solving the first technical problem is as follows: the utility model provides a cooking device, includes range hood and the cooking utensils that are located the range hood below, range hood includes the range hood body and sets up the temperature sensor on the range hood body, its characterized in that:

the range hood body is further provided with:

the positions and the number of the sound sensors correspond to those of the kitchen range;

the main control module can judge whether the cooking action of putting food into the pot exists according to the sound detected by the sound sensor.

The technical scheme adopted by the invention for solving the second technical problem is as follows: a control method of a cooking apparatus as described above, characterized in that:

s1) starting the range hood;

s2) operating at a certain gear;

s3) judging whether a cooking range starts an auxiliary cooking function is selected; if yes, setting a frying counter S in the main control module to be 0, then entering a step S4), if not, operating in a common range hood mode, and then repeating the step;

s4) reading information of the sound sensor;

s5), judging whether there is a characteristic sound of a specific frequency spectrum, if yes, entering step S6);

s6) judging whether the time for putting food into the pot is larger than ts or not from the last detection, if so, entering the step S7), and the ts is a preset time reference value;

s7) adding 1 to S;

s8) controlling the range hood to be at the maximum gear, and then carrying out primary frying or secondary frying according to the parity of S.

Further, in order to assist the operator in making the oil temperature judgment, in steps S5) and S6), if not, the oil temperature in the pot on the cooker is detected through the temperature sensor, the current oil temperature gear is determined, and the current oil temperature gear is prompted.

Further, for easy operator's acceptance, detect the oil temperature in the pan on the cooking utensils through temperature sensor, confirm current oil temperature gear, include the following step:

reading a temperature value Tc in a cooker on one side of a group of selected starting auxiliary cooking functions; and converting the current oil temperature into an oil temperature gear n, wherein the value is the value of Tc/t after being integrated, and t is the temperature of the first-gear oil temperature.

Further, in step S8), when the finish frying or finish frying is performed according to the parity of S, the method includes the following steps:

s14) reading the S value and calculating S parity information;

s15) judging whether to enter the primary frying or the secondary frying according to the current parity of S, if so, judging that the next round needs to enter the primary frying again, and if so, judging that the next round needs to enter the secondary frying.

Further, in order to enable the primary frying and the secondary frying to be within a proper temperature interval, in step S15), when judging that the primary frying is to be re-entered in the next round, selecting entry-frying temperature parameters to be assigned to a temperature upper limit value t1 and a temperature lower limit value t2, and then entering step S16); when the next round of re-frying is judged to be carried out, selecting the re-frying temperature parameter, assigning values to a temperature upper limit value t1 and a temperature lower limit value t2, and then entering step S16);

s16) judging whether t1 is more than or equal to tc which is more than or equal to t2, wherein tc is the oil temperature in the cooker on the side of the selected starting auxiliary cooking function which is detected last time, and if yes, entering the step S17); if not, adjusting the gear of the cooker according to tc or waiting for temperature change, and returning to the step S4).

S17) prompts the operator to finish or finish according to the S current parity, and then returns to step S4).

Further, in order to make the oil temperature reach an appropriate temperature section, in step S16), when tc > t2, the process proceeds to step S18), and when tc < t1, the process proceeds to step S19);

s18) judging whether Kc is more than K1, if so, prompting that the oil temperature is too high, turning down the gear of the stove, and then returning to the step S4); if not, judging that the time is not enough, waiting for the time delta t2, and then returning to the step S4); k1 is a preset upper limit value of the temperature change rate;

s19) judging whether Kc is less than K2, if so, prompting slow temperature rise, increasing the gear of the stove, and then returning to the step S4); if not, judging that the time is not enough, waiting for delta t2, waiting for temperature change, and then returning to the step S4); k2 is a preset lower limit value of the temperature change rate;

and Kc is the current temperature change rate.

Further, calculating Kc before step S14), including the steps of:

firstly, reading a group of temperature values in a cooker on one side of a cooker with a selected starting auxiliary cooking function;

then, judging whether 2 groups of temperature values with different time exist, if yes, starting to calculate Kc, wherein Kc is (Tc2-Tc 1)/delta t, Tc2 and Tc1 are two groups of detected temperature values respectively, and the detection time of Tc2 is later than that of Tc 1; if not, wait for a time Δ t, again read a set of temperature values, and then calculate Kc.

Preferably, in order to compare the sound frequency spectrum and determine whether there is a cooking operation of the food in the pot, the characteristic sound frequency spectrum of the food in the pot rattling sound is stored in advance and compared with the actually detected sound in step S5) to determine whether there is a cooking operation of the food in the pot.

Compared with the prior art, the invention has the advantages that: the sound sensor and the temperature sensor are combined, so that accurate temperature measurement and prompt are realized, and the detection function of the sound sensor is combined to assist a user in selecting the primary frying or the secondary frying; the temperature measurement of the temperature sensor is utilized, the oil temperature of frying cooking can be controlled, the sound sensor is combined, the primary frying and the secondary frying are automatically identified, different oil temperatures required by the primary frying and the secondary frying are automatically switched, and the user experience is improved.

Drawings

Fig. 1 is a front schematic view of a range hood according to an embodiment of the present invention in an installed state;

FIG. 2 is a side view of the range hood according to the embodiment of the present invention;

fig. 3 is a flowchart of a control method of the range hood according to the embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar functions.

In the description of the present invention, it is to be understood that the terms "central," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," "circumferential," and the like are used in the orientations and positional relationships indicated in the drawings for convenience in describing the present invention and to simplify the description, but are not intended to indicate or imply that the referenced devices or elements must have a particular orientation, be constructed and operated in a particular orientation, and that the directional terms are used for purposes of illustration and are not to be construed as limiting, for example, because the disclosed embodiments of the present invention may be oriented in different directions, "lower" is not necessarily limited to a direction opposite to or coincident with the direction of gravity. Furthermore, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.

Referring to fig. 1 and 2, a cooking device includes a range hood and a range 200, in which the range hood includes a range hood body 1, and a temperature sensor 2 and a sound sensor 3 disposed on the range hood body 1, the temperature sensor 2 preferably employs a non-contact infrared sensor or a laser sensor, and the sound sensor 3 preferably employs a condenser microphone.

The range hood is installed above the cooking bench 100, a common household kitchen, two cookers 200 arranged at left and right intervals are arranged on the top of the cooking bench 100, and the cooker 300 is placed on the cookers 200 during cooking. The temperature sensors 2 are arranged corresponding to the cooktops 200, and therefore, there are two temperature sensors, which are respectively located above the corresponding cooktops 200. Alternatively, other numbers and arrangements of cooktops 200 are possible.

Common low-cost monochromatic infrared sensors for detecting temperature typically measure the average temperature within the field of view and are generally least susceptible to external interference when the diameter of the target area is greater than one time the diameter of the field of view (circular area of conical projection). Therefore, if a pot is not available, and temperature measurement is delayed averagely due to the size of the view field under the conditions of firing and turning off the fire, the feedback speed of turning on and off the range hood and gear adjustment cannot be taken into consideration. Therefore, the sound sensor 3 is additionally arranged, the sound sensor 3 is combined with left and right double-color infrared temperature measurement (or a single-color infrared sensor with a small visual angle facing the pot), accurate temperature measurement and prompt are realized, the detection function of the sound sensor 3 is combined, a user is assisted to control the oil temperature of frying and cooking, different oil temperatures required by primary frying and re-frying are automatically switched, the user is prompted, and the user experience is improved.

Specifically, the control method of the range hood of the present invention, referring to fig. 3, includes the following steps:

s1) starting the range hood;

s2) operating in a gear, where the gear may be the gear selected by the operator (typically a typical home user) or the gear turned on by default;

s3), judging whether a side is selected to start auxiliary cooking (oil temperature prompt and prompt of re-frying and pre-frying), if yes, entering step S4), and if not, entering step S19);

s4) reading information of the sound sensor 3;

s5) judging whether a characteristic sound with a specific frequency spectrum exists, wherein the characteristic sound is the food hula sound when the food is put in the pot, if so, the step S6) is carried out, and if not, the step S9) is carried out; characteristic sound frequency spectrum of the food cooking pot stimulating sound can be stored in a main control module (not shown) of the range hood in advance, and the actually monitored sound is compared with the characteristic sound frequency spectrum;

s6) determining whether the time from the last detection of the food-in-the-pot cooking action is greater than ts, if yes, proceeding to step S7), and if no, proceeding to step S9); ts is a preset time reference value;

s7), adding 1 to a frying counter S (which can be realized by a counting unit of a main control module of the range hood), and automatically setting the initial value of S to 0 when starting auxiliary cooking;

s8) judging whether the range hood is in the maximum gear, and judging whether the oil smoke volume is in the maximum gear because of the increase of oil smoke volume due to the occurrence of a frying scene in the step S7), if so, maintaining the current gear, then entering the step S9), and if not, adjusting to the maximum gear, and then entering the step S9);

s9), reading the temperature value Tc of a group of selected sides, since the oil temperature in the pot 200 on the cooker 200 may change and is not necessarily suitable for the current frying scenario, it is necessary to read the information of the selected side temperature sensor 2 again; converting the current oil temperature Tc into an oil temperature gear n, wherein the value of the oil temperature gear n is a value obtained by integrating Tc/t, t is the temperature of the first-gear oil temperature, and the general cooking teaching material defines that the first-gear (first-oil) oil temperature corresponds to 30 degrees, so in the embodiment of the invention, t is 30 degrees, and of course, other suitable temperatures can be selected; therefore, the user can learn or operate according to the cooking teaching materials conveniently;

s10) prompting that the current oil temperature is in several gears by voice or icons and colors, so that a user is reminded of the current oil temperature in a convenient interactive mode;

s11) judging whether 2 groups of temperature values at different time exist, if yes, entering step S10); if not, waiting for the time delta t1, returning to the step S9), and waiting for recording a group of temperature values for comparing the stable variation trend;

s12) calculating a temperature change rate Kc ═ Tc2-Tc1)/Δ t for subsequent use as one of bases for adjusting the fire power in the temperature range; where Tc2 and Tc1 are two sets of detected temperature values, respectively, and the detection time of Tc2 is later than the detection time of Tc1, Δ t is the time difference between the two recorded temperature values, and when it is determined yes in step S10), Tc becomes Tc 2;

the sequence of judging the oil temperature gear and calculating the temperature change rate can be changed;

s13), reading the S value of the frying counter, and calculating S odd-even information for respectively reminding the need of re-frying or pre-frying in the later period;

s14) judging whether the frying is to be carried out for the first time or the second time according to the current parity of S, if so, judging that the frying is to be carried out for the second time, selecting the initial frying temperature parameter to assign to the upper temperature limit value t1 and the lower temperature limit value t2, and then entering the step S15); if the number of the fries is odd, judging that the next round of fries needs to be re-fried, selecting the re-frying temperature parameter to assign to a temperature upper limit value t1 and a temperature lower limit value t2, and then entering step S15); in the step, the current situation that the user needs to enter the initial frying or the re-frying is judged according to the parity of the current counter, and different reference values are assigned respectively, so that the situation that the user forgets the current oil temperature for the re-frying or the initial frying and the needed oil temperature can be prevented; the initial frying temperature parameter and the re-frying temperature parameter can be determined through experiments or can be empirical values;

s15) judging whether t1 is more than or equal to tc and is less than or equal to t2, selecting to enter a proper frying interval, namely judging whether the current oil temperature is suitable for the current frying temperature according to the information of t1 and t2 assigned after the previous primary/secondary frying judgment and the information of the latest oil temperature tc; if yes, the temperature is considered to be in accordance with the oil temperature required by the current scene, and the step S16 is carried out); if not, when tc is larger than t2, judging that the current oil temperature is higher than the upper limit of the proper frying temperature, entering step S17), when tc is smaller than t1, judging that the current oil temperature is lower than the lower limit of the proper frying temperature, and entering step S18);

s16) prompting the user to finish or finish according to the S current parity, and then returning to step S4); in the step, the current temperature is suitable for primary/secondary frying, and the user can be reminded of relevant frying cooking operations directly by voice or other interaction;

s17) determining whether Kc > K1 is true, since it is determined in step S15) that the current temperature is too high, it is necessary to compare the temperature change rate obtained in the previous step S12) with K1, and determine whether the cooling time is insufficient or the heating power is too large, therefore, if Kc > K1, it is suggested that the oil temperature is too high, and the fire should be turned down (the range 200 is turned down), and then the process returns to step S4); if not, judging that the time is not enough, waiting for delta t2, waiting for temperature change, and then returning to the step S4); k1 is a preset upper limit value of the temperature change rate;

s18) determining whether Kc < K2 is true, and since it is determined in step S15) that the current temperature is too low, it is necessary to compare the temperature change rate obtained in the previous step S15) with the reference temperature change rate K2, and determine whether the time is insufficient or the power is too small, if Kc < K2, it is indicated that the temperature is slowly increased, and the fire is requested to be increased (the range is increased to 200), and then the process returns to step S4); if not, judging that the time is not enough, waiting for time delta t2, waiting for temperature change, and then returning to the step S4); k2 is a preset lower limit value of the temperature change rate;

s19) operating in a normal range hood mode (no auxiliary cooking), and returning to step S3) to continuously monitor whether there is an auxiliary cooking input.

Claims (9)

1. The utility model provides a cooking device, includes range hood and cooking utensils (200) that are located the range hood below, range hood includes range hood body (1) and temperature sensor (2) of setting on range hood body (1), its characterized in that:

the range hood body (1) is further provided with:

the positions and the number of the sound sensors (3) correspond to those of the cooking range (200);

and the main control module can judge whether the cooking action of putting food into the pot exists according to the sound detected by the sound sensor (3).

2. A control method of a cooking apparatus according to claim 1, characterized in that:

s1) starting the range hood;

s2) operating at a certain gear;

s3) judging whether the cooker (200) is selected to start the auxiliary cooking function; if yes, setting a frying counter S in the main control module to be 0, then entering a step S4), if not, operating in a common range hood mode, and then repeating the step;

s4) reading the information of the sound sensor (3);

s5) judging whether there is a characteristic sound of a specific frequency spectrum, wherein the characteristic sound is the sound of food put into the pot, if yes, entering the step S6);

s6) judging whether the time for putting food into the pot is larger than ts or not from the last detection, if so, entering the step S7), and the ts is a preset time reference value;

s7) adding 1 to S;

s8) controlling the range hood to be at the maximum gear, and then carrying out primary frying or secondary frying according to the parity of S.

3. The control method of a cooking apparatus according to claim 2, wherein: in steps S5) and S6), if not, detecting oil temperature in the pot (300) on the cooker (200) through the temperature sensor (2), determining a current oil temperature gear, and prompting the current oil temperature gear.

4. The control method of a cooking apparatus according to claim 3, wherein: the method comprises the following steps of detecting the oil temperature in a cooker (300) on a cooker (200) through a temperature sensor (2) and determining the current oil temperature gear, wherein the method comprises the following steps:

reading a temperature value Tc in a cooker (300) on one side cooker (200) of a group of selected starting auxiliary cooking functions; and converting the current oil temperature into an oil temperature gear n, wherein the value is the value of Tc/t after being integrated, and t is the temperature of the first-gear oil temperature.

5. The control method of a cooking apparatus according to claim 2, wherein: in step S8), when the finish frying or finish frying is performed according to the parity of S, the method includes the steps of:

s14) reading the S value and calculating S parity information;

s15) judging whether to enter the primary frying or the secondary frying according to the current parity of S, if so, judging that the next round needs to enter the primary frying again, and if so, judging that the next round needs to enter the secondary frying.

6. The control method of a cooking apparatus according to claim 5, wherein: in step S15), when judging that the next round should re-enter the primary frying, selecting the initial frying temperature parameter and assigning values to the upper temperature limit value t1 and the lower temperature limit value t2, and then entering step S16); when the next round of re-frying is judged to be carried out, selecting the re-frying temperature parameter, assigning values to a temperature upper limit value t1 and a temperature lower limit value t2, and then entering step S16);

s16) judging whether t1 is more than or equal to tc which is more than or equal to t2, wherein tc is the oil temperature in the cookware (300) on the side, where the auxiliary cooking function is selected and started, detected last time, and if yes, entering the step S17); if not, adjusting the gear of the cooker (200) according to tc or waiting for temperature change, and returning to the step S4).

S17) prompts the operator to finish or finish according to the S current parity, and then returns to step S4).

7. The control method of a cooking apparatus according to claim 6, wherein: in step S16), when tc > t2, the process proceeds to step S18), and when tc < t1, the process proceeds to step S19);

s18) judging whether Kc is more than K1, if so, prompting that the oil temperature is too high, turning down the gear of the stove (200), and then returning to the step S4); if not, judging that the time is not enough, waiting for the time delta t2, and then returning to the step S4); k1 is a preset upper limit value of the temperature change rate;

s19) judging whether Kc is less than K2, if so, prompting slow temperature rise, increasing the gear of the stove (200), and then returning to the step S4); if not, judging that the time is not enough, waiting for delta t2, waiting for temperature change, and then returning to the step S4); k2 is a preset lower limit value of the temperature change rate;

and Kc is the current temperature change rate.

8. The control method of a cooking apparatus according to claim 7, wherein: calculating Kc before step S14), including the steps of:

firstly, reading a group of temperature values in a cooker (300) on one side of a cooker (200) with a selected starting auxiliary cooking function;

then, judging whether 2 groups of temperature values with different time exist, if yes, starting to calculate Kc, wherein Kc is (Tc2-Tc 1)/delta t, Tc2 and Tc1 are two groups of detected temperature values respectively, and the detection time of Tc2 is later than that of Tc 1; if not, wait for a time Δ t, again read a set of temperature values, and then calculate Kc.

9. The control method of a cooking apparatus according to any one of claims 2 to 8, wherein: in step S5), a characteristic sound spectrum of the food pan rattling sound is stored in advance, and compared with the actually detected sound to make a judgment.

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